Prepare to transform your kitchen into a autumn wonderland with the most decadent dessert that will make your taste buds dance with joy! This Pumpkin Cheesecake with Gingerbread Crust isn't just a dessert – it's a seasonal masterpiece that combines the warm, spicy notes of gingerbread with the creamy richness of classic cheesecake. Imagine cutting into a velvety smooth pumpkin filling nestled on a crisp, aromatic gingerbread cookie crust that screams comfort and celebration. Whether you're hosting a holiday gathering or simply craving a slice of pure indulgence, this recipe is about to become your new fall favorite!
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 1 hrs 20 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 1/2 cups gingerbread cookie crumbs
- 1/4 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese
- 1 cup sugar
- 1 cup pumpkin puree
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9-inch springform pan by lightly greasing the sides with butter or non-stick cooking spray.
- In a medium bowl, mix gingerbread cookie crumbs with melted butter until the crumbs are evenly moistened. Press the mixture firmly into the bottom of the springform pan, creating an even crust layer.
- In a large mixing bowl, beat cream cheese with sugar using an electric mixer on medium speed until smooth and creamy, approximately 3-4 minutes. Scrape down the sides of the bowl to ensure no lumps remain.
- Add pumpkin puree to the cream cheese mixture and blend until fully incorporated. Mix in eggs one at a time, ensuring each egg is fully integrated before adding the next.
- Stir in vanilla extract, ground cinnamon, nutmeg, and cloves. Mix until the spices are evenly distributed throughout the cheesecake batter.
- Pour the cheesecake batter over the prepared gingerbread crust, smoothing the top with a spatula to create an even surface.
- Place the springform pan on a baking sheet and bake in the preheated oven for 55-60 minutes. The cheesecake is done when the center is almost set but still slightly jiggly.
- Remove from the oven and let the cheesecake cool at room temperature for 1 hour. Then refrigerate for at least 4 hours or overnight to allow it to set completely.
- Before serving, run a knife around the edge of the pan to loosen the cheesecake. Remove the springform pan sides and slice into 10 servings.
- Optional: Garnish with whipped cream, a sprinkle of cinnamon, or candied pecans before serving.
Tips
- Room Temperature Matters: Ensure all your ingredients, especially cream cheese and eggs, are at room temperature before mixing. This helps create a smooth, lump-free batter.
- Prevent Cracks: To avoid cheesecake cracks, don't overmix the batter and bake in a water bath if possible. The gentle, even heat helps prevent surface cracking.
- Crust Consistency: When pressing the gingerbread cookie crumb crust, use the bottom of a measuring cup to create a firm, even layer.
- Cooling is Crucial: Always let the cheesecake cool slowly at room temperature before refrigerating. Sudden temperature changes can cause cracking.
- Make Ahead Friendly: This cheesecake actually tastes better after sitting in the refrigerator overnight, allowing the flavors to meld and the texture to set perfectly.
- Serving Suggestion: For clean, beautiful slices, use a knife dipped in hot water and wiped dry between each cut.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 8g
Fat: 25g
Saturated Fat: 15g
Cholesterol: 125mg
